FSHN 517

spring 2005

All Classes

Fermented & Distilled Bevrages

Credit: 2 hours.

The production technology, microbiology and chemistry (including the compositional chemisty, flavor chemistry, and chemistry of aging) of fermented and distilled beverages. Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor